Asian Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 279.7 μg | (466 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 22.3 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 60 grams Shredded coconut
- 2 Tbsps Peanut oil
- 1 Lime (juiced)
- 1 pinch brown sugar
- salt
- 2 scallions
- 1 Red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- ½ tsp Shrimp paste
- 250 milliliters Coconut milk
- 1 Tbsp soy sauce
- 1 head Broccoli
- 600 grams green Beans
Preparation steps
For the coconut sauce, saute the shredded coconut in 1 tablespoon oil in a hot pan until lightly golden brown. Deglaze with the lime juice and a little water and season with sugar and salt.
For the beans: Rinse the scallions, trim and cut into rings. Rinse the chiles, cut in half, trim and cut into thin strips. Peel the garlic and ginger and finely chop. Saute together in the remaining oil briefly, add the scallions and chile and stir in the shrimp paste. Deglaze with the coconut milk and simmer until creamy. Season with soy sauce. Rinse, trim and cut the broccoli into florets. Rinse and trim the green beans and blanch with the broccoli in boiling salted water for 6-8 minutes.
Drain the vegetables and arrange everything on plates. Serve with the sauce drizzled over the top.
